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Vegan potato salad that the boys would dig…into

Recently Sebastian hosted a braai to celebrate a year since his horrible accident. The boys had to bring their own meat for the master braai, but I offered to make a potato salad as an accompanying side. Initially I thought I would make a traditional potato salad for them and a vegan potato salad for me, but then I reconsidered as I knew my vegan-version was kick-ass and I wanted to put it to the test. It was quite a challenge as I had to make enough for 19 hungry twenty-something year olds and I’m used to making a potato salad for four. Nevertheless, I took on the challenge and it was a major success! The boys absolutely loved it and actually recommended it to the other guys who were yet to taste it. They all came to thank me and I gave myself a well-deserved pat on the back.

I didn’t take a photo of the dish that evening as the night quickly became a bit chaotic, but I’d love to share the recipe with you.

Ingredients (serves 6 pax):

6x medium potatoes

250ml of Crosse & Blackwell Trim Mayonnaise (Make sure it is Trim as that is the only egg-free mayo in their range)

2-4 Tablespoons of chutney

½ Tablespoon of Dijon mustard

¼ Sweet red, green or orange peppers diced

¼ Onions diced

1x Teaspoon of pressed garlic

¼ Cup fresh parsley

Olive oil

Salt & pepper

A few pumpkin seeds (optional)

Instructions:

1. The potatoes:

Peel the potatoes and cut them into 2cm x 2cm blocks

Bring a pot of water to boil, add a pinch of salt and cook the potatoes till soft (test it regularly with a fork, you don’t want the potatoes to cook too soft as they will go mushy when mixing with the sauce)

Drain the potatoes and set to cool

2. The extra:

While the potatoes are cooking, sauté the onions, peppers and garlic in a saucepan with a bit of extra virgin olive oil until the onions brown

Take off the heat and set to cool

Finely chop the fresh parsley and mix with the sautéed onion mix (leave a little bit aside for presentation though)

3. The Sauce:

People prefer different tastes when it comes to potato salad – some like it tangy and others prefer it sweet. Thus, mix the rest of the ingredients together in a big mixing bowl, taste regularly and add more of specific ingredients where needed

4. Final steps:

When the potatoes are completely cooled down, add the potatoes to the sauce in the mixing bowl and combine thoroughly

If your potato salad is too dry for your liking, whip up another little bit f the sauce and add it in

Add the onions, peppers, garlic and parsley to the mixing bowl and give it another good stir

Transfer it to a serving bowl, clean the edges and top the salad with a few twigs of left-over fresh parsley and pumpkin seeds

Cover it with glad-wrap and put it in the fridge, it should be served well-chilled